Sweet Corn Cake
What once was a side dish at the local Mexican restaurant is now recreated in a fun gluten-free side dish that pairs well with all of the Bloody Maria spicy meals.
Sweet Corn CakeButter 1/4 cup
Corn Meal 1/2 cup
Almond Flour 1 cup
No Sodium Cream Corn 1 can
Sugar 1/4 cup
Half & Half 1 Tbsp
Salt 1/2 tsp
1. Lightly grease small baking pan about 8x8 or small round pan
2. Mix together ingredients. Add to dish and bake at 375’ for 30 mins covered with foil.
3. Remove foil and bake an additional 10-15 minutes to brown the top.
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